Herb Semmelknödel Muffins with Chive Quark

Savory semolina-dumpling muffins with herbs and Emmental, served with a fresh chive quark. A light starter in the style of grandmother's cooking that can be prepared well in advance.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 200 g stale wheat bread rolls (Semmeln), cut into cubes
• 200 ml whole milk
• 2 pc eggs
• 1 pc onion
• 20 g butter
• 50 g Emmental, grated
• 1 bunch parsley
• 1 bunch chives
• 1 pinch nutmeg
• 250 g low-fat quark
• 1 tbsp oil (for the tin)
• salt
• pepper

Method

1. Place the bread cubes in a bowl, pour the warm milk over them and let them soak for about 15 minutes.
2. Finely dice the onion and sweat it in the butter until translucent, then let it cool.
3. Preheat the oven to 180 °C top and bottom heat and grease the cups of a muffin tin with oil.
4. Finely chop the parsley and half of the chives. Stir the eggs, onion, cheese and herbs into the bread mixture and season with salt, pepper and nutmeg.
5. Fill the cups with the mixture and bake for about 25 minutes, until the muffins are golden brown and a wooden skewer comes out dry.
6. Mix the quark with the remaining finely chopped chives, salt and pepper.
7. Let the muffins cool briefly in the tin and serve warm with the chive quark.